<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="761659" val="192502">香煎羊排</h1><div class="bmayi mbm" >
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					废话不说，香煎羊排，绝对搞起！<br /><br />煎牛排和羊排绝对是技术活，在西餐厅吃多了以后就发现牛排羊排其实调味非常简单，而且越简单的调味却越好吃，所以最重要的就是肉的品质和煎肉的火候。而这个火候，要掌握好还是有点难度的。在家煎了几次牛排，经历过失败后总结出最成功最适合自己口味的煎法。不喜欢吃太生的，但well done的口感又的确太硬，medium well最适合我啦！外面是香香的都熟了，切开肉的中间有粉红色，吃起来嫩又不会太生！<br /><br /><br />这次煎羊排也照搬的这个煎法，吃到嘴里的效果也很正点！<br />
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">羊排</a></label></span><span class='right'>2块</span>
					</td><td>						<span><label class="fcbm inblok">西兰花和蘑菇片</label></span><span class='right'>各一袋</span>
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					<h2>香煎羊排的做法步骤</h2>
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							<p><span class="fwb">1.</span> 羊排用paper towel把两面血水吸干净，</p>
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							<p><span class="fwb">2.</span> 蘑菇片和西兰花也洗净沥干。<br /></p>
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							<p><span class="fwb">3.</span> 羊排的两面都撒一些garlic pepper和盐，再抹少许油，腌制5-10分钟。<br /></p>
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							<p><span class="fwb">4.</span> 腌肉的同时可以坐一锅水，水开后加入少许油和盐，把蘑菇和西兰花倒入，焯一下水就捞起来沥干备用。<br /></p>
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							<p><span class="fwb">5.</span> 热锅，油到六七成热的时候放入羊排，中火煎；单面煎至金黄色，大约4分钟；然后翻面继续煎2分钟，</p>
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							<p><span class="fwb">6.</span> 盖上锅盖，再煎3分钟左右，开盖翻面再煎一分钟出锅盛盘。<br /></p>
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							<p><span class="fwb">7.</span> 迅速把沥干的西兰花和蘑菇倒入锅中，加一点盐和黑胡椒粉，</p>
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							<p><span class="fwb">8.</span> 用羊排煎出来的油和肉汁迅速翻炒几下就出锅盛盘。（我还加了一点A1的steak sauce，吃起来就更像在餐厅吃的了，哈哈)<br /></p>
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